RCI-VG.004.1346.001
Stewed Tomatoes
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep25 min
Cook50 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- sweet type onion¼ to ½ unitpeeled, chopped
- scraped and chopped celery (optional)1 or 2 Tablespoons
- 1 or 2 Tablespoons
- 1 - 14½ oz
- ⅓ cup
- sugar¼ cupor dark brown sugar, or Splenda (to taste)
- 2 Tablespoons
- dried basil½ teaspooncrushed (optional)
- salt (to taste½ teaspoonif needed)
Method
1
Peel and chop the sweet onion into bite-sized pieces, and if using celery, scrape and chop 1 to 2 tablespoons into small pieces.
2
Melt 1 to 2 tablespoons of butter in a medium saucepan over medium heat.
2 minutes
3
Add the chopped onion to the melted butter and stir occasionally until the onion softens, about 3 to 4 minutes.
4
Stir in the optional celery and cook for 1 minute to combine flavors.
5
Add the can of diced tomatoes (with liquid) and ⅓ cup of tomato juice or water to the saucepan.
6
Stir in ¼ cup sugar (or dark brown sugar or Splenda to taste) until it dissolves into the liquid.
7
In a small bowl, whisk together the corn starch with 2 tablespoons of water until smooth, then stir this mixture into the tomato mixture to thicken.
8
Add the crushed dried basil (if using) and salt to taste, stirring to combine.
9
Bring the mixture to a gentle simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
9 minutes
10
Taste and adjust seasoning with additional salt or sugar as needed.
11
Serve hot as a side dish alongside meat, vegetables, or bread.